Directions:
- Preheat oven to 375 degrees.
- Toss hazelnuts, confection-ers’ sugar, and salt with a splash of water in a bowl.
- Transfer nut mix to a baking sheet, and toast for 8 minutes, until the nuts take a bit of color; Chop the nuts coarsely.
- Melt chocolate with vanilla, 1/4 cup water, and a pinch of salt in a double-boiler over medium-low, and set aside.
- In a bowl set over a pot of simmering water, mix the eggs and 1/4 cup granulated sugar until the sugar dissolves and the mixture is hot.
- Remove the bowl and whip until the mixture triples in volume, about 5 to 6 minutes.
- Fold the egg mixture into the chocolate mixture, followed by the whipped cream; Set aside in the refrigerator until ready to use.
- Spread one sheet of filo on a clean, dry work surface, and brush with melted butter to cover.
- Sprinkle with some of the remaining 1/2 cup sugar and place another sheet of filo on top of the first, and press to adhere.
- Repeat with the butter and sugar, but toss on a few hazelnuts as well.
- Top with another sheet of filo, and repeat with the butter and sugar.
- Add the fourth sheet of filo, and cover the remaining sheets with a damp towel.
- Working with the long side of the filo facing you, spoon half the chocolate mixture over its length, about 1/2 inch from the bottom, leaving a 11/2-inch border at either end.
- Sprinkle half the hazelnuts on top of the chocolate, then half the banana slices over the nuts.
- Fold the bottom edge of the filo over on itself.
- Fold in on the sides to form a thicker border all around.
- Gently roll the filo on top of the choco-late, until you reach the end of the sheet.
- Place the roll, seam side down, on a baking sheet and Brush the filo with butter and sprinkle with sugar.
- Repeat for a second streudel.
- Bake the streudels for about 20 minutes, rotating the pan once during baking, until the filo is golden and the filling puffs up.
- Some filling may leak out, but don’t worry, the streudels will still be delicious.
- Let the streudels rest for 10 minutes, or until slightly cooled. Slice them on a bias, about 2 to 2 1/2 inches thick, and serve with coffee whipped cream.
- (Streudels can be made ahead of time and frozen, unbaked. Thaw 30 minutes before baking.)
- Coffee Whipped Cream:.
- 1 cup heavy cream.
- 1 1/2 tablespoons confectioner’s sugar.
- 1 tablespoon instant espresso.
- Whisk the cream in a bowl, and as it starts to stiffen, add sugar and espresso.
- Continue whisking until medium peaks form.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 948.63 Kcal (3972 kJ) | ||
| Calories from fat | 562.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 62.52g | 96% | |
|---|---|---|---|
| Cholesterol | 188.04mg | 63% | |
| Sodium | 626.42mg | 26% | |
| Potassium | 612.57mg | 13% | |
| Total Carbs | 93.41g | 31% | |
| Sugars | 53.37g | 213% | |
| Dietary Fiber | 6.02g | 24% | |
| Protein | 13.14g | 26% | |
| Vitamin C | 7.1mg | 12% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 4.8mg | 27% | |
| Calcium | 129mg | 13% | |
| Amount Per 100 g | |||
| Calories | 365.11 Kcal (1529 kJ) | ||
| Calories from fat | 216.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.06g | 96% | |
|---|---|---|---|
| Cholesterol | 72.37mg | 63% | |
| Sodium | 241.1mg | 26% | |
| Potassium | 235.76mg | 13% | |
| Total Carbs | 35.95g | 31% | |
| Sugars | 20.54g | 213% | |
| Dietary Fiber | 2.32g | 24% | |
| Protein | 5.06g | 26% | |
| Vitamin C | 2.7mg | 12% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 1.8mg | 27% | |
| Calcium | 49.7mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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